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Andy Bates is known for his hearty street food. His modern twists on classic dishes are fuelled by his international travels and a passion for re-discovering and cooking great British food. As the gaffer of specialist food company ‘Eat My Pies’, Andy brings the best of British food back to the public, including classic tarts, pies, Scotch eggs and, of course, some tasty puddings.

Andy is a contributing chef for Food Network UK and has already had two successful series broadcast on the channel - Andy Bates Street Feasts and Andy Bates American Street Feasts. His latest series, Andy Bates Brazilian Street Feasts, launched in February 2014. All three series follow him as he travels across continents to explore the world of street food and find the stories and people behind the recipes. As a result, he has become a leading expert on street food, with regular appearances on the street food circuit. Andy, who lives by the quote "You should always finish on a little bit of pudding", has also written a cookbook offering modern twists on classic dishes.

Chef TV Blog Recipes 

On a global food adventure meeting inspiring people along the way.

BBQ Rump of Lamb with Cumin Rub

Andy Bates

Perfect if you do not have time to marinade, the dry rub quickly creates a 'crust' around the lamb whilst cooking, keeping in the moisture too.


andy-bates-bbq-lamb-cumin-rub

Ingredients

  • 2 lamb rump steaks
  • 3 tbsp olive oil

For the dry rub:

  • 2 tbsp toasted cumin seeds
  • 1 tbsp toasted coriander seeds
  • 1 tsp black peppercorns
  • 1/2 tsp sweet paprika
  • 1 tsp cinnamon
  • 1/2 tsp mixed spice
  • 3 cloves minced garlic
  • Zest of 1 lemon
  • 1 tsp Maldon sea salt

 

 

Method

Toast the cumin seeds and coriander seeds. Crush in a pestle and mortar along with the peppercorns. Add the remaining ground spices and garlic.

Rub the lamb steaks with olive oil and roll in the spice mixture.

Place on the barbecue and cook for around 20-30 minutes or as long as desired.

Serve with my Almond Hummus for a perfect match.